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Oven-free Meals: Pork Spring Rolls with Quinoa

This week it is supposed to be anywhere from 105 to 110 degrees here in Texas! I guess it’s a good thing that this month we are focusing on recipes that don’t require an oven. I have to admit that I cheated a little bit this week and used the stove, but the majority of the recipe is oven-free!

Ingredients:

Seasoned Pulled Pork

Romaine lettuce, shredded

carrots, julienned or thinly cut

quinoa, cooked and cooled

lime

cilantro

rice paper wrappers

How to Prepare the Pulled-Pork

Season pork with salt, pepper, and garlic. Cook in crockpot on low 12-14 hours. Shred and store for delicious recipes like this one!

How to prepare quinoa

2 cups water + 1 cup dry quinoa + one cube chicken bullion

Bring water + quinoa to a boil. Cover and reduce to low. Simmer for 15 minutes. Shut of the heat and let it rest for 5-10 minutes, or until all of the water is absorbed. Chill.

Putting together the spring rolls

Prep all of the ingredients: pork, lettuce, carrots, quinoa, lime and cilantro. Place a small amount of warm water in a shallow pan or plate. Soak the rice wraps for 15-20 seconds until they are softened, but not too wet. Let them drain and lay on a cutting board. Fill with small amount of pork, quinoa, lettuce (I found that shredding the lettuce works better because the pokey spine can tear the wrap), carrots, and cilantro. Add a splash of lime. Wrap tightly, pulling the rice paper around the ingredients, folding in the ends and rolling away from you. This part takes some practice, but don’t worry…even if they look terrible, they still taste delicious!

**Hint: These are great dipped in Thai peanut sauce!

Linking up with other Texas Bloggers this month with Oven Free Recipes! Check out what they’ve got cooking up this week…